How to make them: Preheat oven to 375 degrees. I put 1 drop literally of olive oil on the cookie sheet and spread it around. Place tortilla on cookie sheet. Spread the sauce on the tortilla (pesto, marinara, alfredo, bruschetta sauce, whatever.) Put a slice of cheese on top of that and then any combination of toppings or leftovers I can find bumping around the fridge. Sprinkle with parmesan. Pop in oven. 10 minutes exactly. Have the oven hot before you do the toppings **Do not let them sit. Pop them in the oven right away or the toppings will make the tortilla soggy versus the yummy crispy porn pictured above.

Mix together milk, protein, syrup & coconut. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the nuts and marmalade. You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour.

I went to the Farmer's Market this morning and was bummed because the Kyoto Grapes people weren't there... they said this week might be the last week for them I guess they just didn't have enough to bother setting up. I bought a bunch of pink lady apples. I'm going to make those little Apple Crumbs I make this week... Mmmm warm Apple Crumb and Cinnamon Protein Ice Cream.

After the FM I went for a long walk. I wanted to get any exercise or movement out of the way earlier... it's been nasty muggy (so not SoCal weather.)

Hope your long weekend (if you get one) is wonderful!

Highlights of the day:

* Pizza and Ice Cream... of course ;)

* Going to have a glass of wine under my electric stars tonight. So I apologize in advance if I drunk text or call any of you.

* Went to coffee this morning and flirted with a total hottie. He looked like a rock star. Soooo out of my league but it was fun.

If you haven't heard of PB2 yet it is basically powdered peanuts. I don't just mean pureed like peanut butter I mean powdered like peanut flour. A very cool product made by Bell Plantation. Use it in protein ice cream, protein shakes, baking, reconstitute it and use it like regular peanut butter. Here's the best part: PB2 has 85% less fat than the regular stuff. It's super high in protein and tastes awesome. Through some process the oil is squeezed out of roasted peanuts and what remains is powdered peanut butter dust. Very cool.

Smallest order is 4 jars ($3.99 a jar) but it has a long shelf life and you'll use it. Trust me. Or get together with a local pal and split an order.

Highlights of the day:

* It's my sister's birthday. She's 16 years older than me. This is a highlight because I'm 16 years younger LOL ;)

* Ass nirvana. Loving my new temperpedic leather office chair. You only get one ass in this lifetime we must treat it right.

* I got some pretty free address labels in the mail and just as I needed some. You know those free ones charities send you with a donate money request. These are so pretty I may actually send them something... and they spelled my name right. Score. Once some charity sent me the prettiest labels with hearts and roses but then spelled my name "Mitchell" Hello?!? like some dude named "Mitchell" would want hearts and roses address labels?!

Wednesday, August 27, 2008

There is one consolation to this ongoing bout of insomnia I am having... I get to catch up on all the infomercials I miss when I'm asleep. By the way I know Jessica Simpson's Secret and I think I've watched Hip Hop Abs 12 times this week. If I hear "Just Tilt, Tuck, and Tighten" one more time I think I will scream. It does look hella fun though. If this keeps up I might have to buy that one.

So during normal waking hours yesterday I went looking for a new office chair. My chair is dented from my big bum days and now my bony bum hurts like a SOB sitting in the dent. I'm going back to Costco to get the one I saw there. My bum liked it. Brown Leather with Temper-pedic bum cushioning. Ooooh yeah. Ass nirvana.

I came home yesterday and made one of my favorite post-op recipes... one I haven't made in a bit. Crab Stuffed Mushrooms with a Cucumber & Tomato Salad with some of the last of this year's garden tomatoes. They are getting fewer and fewer now. All good things must come to an end.

Wanna see?

These mushrooms are seriously yummy and would be awesome during soft foods. This is one of the dishes that made me feel "normal" early on.

Highlights of the day:

* I'm in love with these cookies. These are perfect for Protein Ice Cream making... just to eat as cookies they are waaaay to hard and dry (well if you like hard and dry they are tasty) but in ice cream they are PERFECT and hold up several days. I use about 4 cookies each batch of ice cream so calorie wise it's pretty darn good.

* Looking forward to... VH1 Classic is devoting the entire Labor Day weekend to the 1980s with "80 Hours of the 80's Videos." The three day event kicks off Friday at 4 PM. I'm breaking out my wayfarers and my jean jacket which will be too big now woot. I was a XL and Size 13 in my teens (now Small and Size 4.) Look here's the obnoxious monster now...

Monday, August 25, 2008

Feeling like you are experiencing déjà vu? I made the chocolate version earlier today so I had to try the vanilla. OMG I don't know which is better. They both rock! If you have the extra cylinder for your ice cream machine or this baby you could crank out a batch of each and have a double scoop.

Toast unsweetened coconut (available at health food stores, organic markets or online) on a cookie sheet in a 350 oven for a few minutes till golden stirring every minute or so. Set aside to cool. Store cooled, extra coconut in a Tupperware. Unsweetened coconut tastes so much better and waaaaay more coco-nutty then that sweetened shredded stuff we are used to.

Mix together milk, coconut, syrup and protein. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minute before done add the cookies.

You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so.

Toast unsweetened coconut (available at health food stores, organic markets or online) on a cookie sheet in a 350 oven for a few minutes till golden stirring every minute or so. Set aside to cool. Store cooled, extra coconut in a Tupperware. Unsweetened coconut tastes so much better and waaaaay more coco-nutty then that sweetened shredded stuff we are used to.

Mix together milk, coconut, syrup and protein. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minute before done add the cookies. You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so.

Well so much for the sleeping situation getting better... it's 1:47 AM. Going to take your suggestions and get some Melatonin today when the rest of the world wakes up.

* Mum and I went to coffee last night at the Starbuck's I affectionately call "Stinky Starbucks" it's in a really old building and it smells like a really old building. It's my favorite in town though. There's always something neat to watch... last night there was a parade of innnnnteresting characters including a religious biker gang, some pierced technicolor haired teens and a pretty decent live band within earshot. We would have stayed longer but I was freezing. It was 100 degrees in the day but dropped to 50 something last night. I feel achy and like I'm getting something but I REFUSE to give in to it. I am chomping on Vitamin C's as we speak.

* Made a killer Protein Ice Cream this morning I'll post the recipe a little later. I need to upload the food porn but I'm headed out to see "House Bunny" I need a laugh....

I'm back.

Verdict on the movie: Cute no one is going to win any acting awards but I laughed. While I was at the mall I picked up some more protein powder at GNC... errr $140 later. It's so damn expensive. I hate that store just sell me something at regular price this "...if you buy the vitamins you get it for..., "if you buy 2 you get it for..." is annoying and shady. I always feel screwed. OK what happened to the highlights. End positive... ummm I'm going to go watch the sunset later.

Thursday, August 21, 2008

Another version for the ever growing Eggface collection of "Bites" aka Crustless Quiches. This bite would be particularly good for breakfast. In fact that is what the leftovers will be tomorrow. Today I served them for lunch with a salad of baby spinach, goat cheese, almonds, and dried cranberries.

I am up everyday at 1 AM (Day 4) yesterday I actually cried because I was so overly tired and frustrated.

I have no trouble falling asleep it's just staying asleep. Like clockwork I wake up and turn over only to see the glowing green alarm clock readout taunting me with 1:17 or 1:23 or some other ungodly hour. I run through some relaxation stuff... making my limbs limp, meditation, sniffing lavender, counting sheep, emu, freaking penguins, whatever... but nope. I am up.

So there I lay staring at the ceiling wide eyed until I give up and get up. I seem to go through this every few months. Remember the 3 AM Pancakes and Casserole week in March around the time I had my second round of plastic surgery.

It's getting me down.

So why is this happening??? I have no clue really. I have the same worries and crap as usual no more, no less. Like every single person in America... money, life, love (lack of), the future, the fact that we're all just hurling towards an apocalypse. Pleasant things like that.

I am trying to curb my coffee consumption after a certain hour so hopefully that will help. I am a coffee addict and I know that doesn't help matters. I'm getting plenty of exercise. Ya'll know I eat well. I go to sleep at around the same time each night, cool room, no TV, etc. I quickly drift off and then BAM.

Well if this keeps up expect some really killer casseroles to come out of it.

Heat meatballs in sauce for about 5 minutes. Toss in optional peas. Pour into Pyrex dish. Mix ricotta, oregano, basil and pizza seasonings together. Spoon ricotta cheese in dollops over sauce. Place Provolone over that. Sprinkle with seasonings and Parmesan. Bake for 30 minutes until bubbly and golden.

This would be great during the soft stage. Oodles of protein and makes you feel like you are really eating something. I think that is one of the hardest things in the beginning of this journey those first few weeks when you can't really sit down and share a meal with your family. This is a very family friendly meal.

Non-ops could have it as is or made into meatball sandwiches on toasted garlic bread. I usually serve it alone, with a green salad, or with sauteed spinach or cabbage.

I get a lot of what do you do with your leftovers questions. So here's what I did today for lunch with these leftovers...

Make a batch of protein ice cream following your ice cream maker manufacturer's instructions. When it reaches soft serve transfer it into a tupperware. The ice cream needs to be at the scoopable stage so freeze it for 1-2 hours to firm up. When the protein ice cream is firm enough to scoop use a mini ice cream scoop to scoop mini balls of ice cream. Place them spread apart in a flat tupperware or plate and refreeze for several hours or overnight. Melt Sugar Free Chocolate in microwave. I nuke it in 25 second increments stirring in between. Dip the frozen ice cream balls into the melted chocolate to coat completely. A wooden skewer or toothpick works great for manipulating the frozen balls in the chocolate. Work quickly. Once all balls have been coated thoroughly in the melted chocolate put them back into the freezer for about 30 minutes to set the chocolate.

I know... lunacy but I had to share it. Well I'm off to fold napkins into swans now.

How to make them: Preheat oven to 375 degrees. I put 1 drop literally of olive oil on the cookie sheet and spread it around. Place tortilla on cookie sheet. Spread the sauce on the tortilla (pesto, marinara, alfredo, bruschetta sauce, whatever.) Put a slice of cheese on top of that and then any combination of toppings or leftovers I can find bumping around the fridge. Sprinkle with parmesan. Pop in oven. 10 minutes exactly. Have the oven hot before you do the toppings **Do not let them sit. Pop them in the oven right away or the toppings will make the tortilla soggy versus the yummy crispy porn pictured above.

Mix 1/4 cup milk and PB 2 together till well blended (if you use regular PB nuke it a bit to thin it.) Mix together milk, protein. syrup, banana and reconstituted PB2. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour.

Little bit o' trivia: It's the anniversary of Elvis's death. According to The Great Food Almanac, the last food that Elvis Presley ate was four scoops of ice cream and 6 chocolate chip cookies. I guess that was a pretty tasty last supper.

Highlights of the Day:

* Got some more of those awesome Kyoto Grapes at the Farmer's Market. They are soooo good totally like drinking Welch's Grape Juice. I also picked up some Prickly Pears too... for those of you on the East Coast. Prickly Pears are the fruit of a cactus. We use them a lot in Sicilian cooking. We call them Ficurinnia. At my last house we had hundreds of them (yellow ones, red ones... the yellow ones are sweetest) I was literally giving them away to strangers on the street. They are crazy spiny and hurt like a SOB if you get them in your skin. The ones at the FM had thankfully been removed. Prickly Pear Protein Ice Cream maybe? Here's this morning's haul. Not too much today just a few things...

* This was a yesterday highlight really but... I had a consultation appointment with a Chiropractor. I've never been to one but I keep being told or reading that adjustments may help my headaches soooo I'm gonna give it a try. It was pretty neat. Just took measurements and stuff like that no actual treatment till next time. I did find out I am 15 lbs. heavier on the right side of my body. That's not the side I would have guessed. I have a slightly fatter left leg so I would have guessed that side but nope. I'm also 2" off kilter. Couldn't be the $17 of coins I carry in my purse? Could it? Errr. Yeah so hopefully a few visits will help. Maybe?

Combine all ingredients but oil. Heat oil in a nonstick pan. Drop dollops of zucchini mixture into pan and cook in batches. Flatten with a spatula and cook about three minutes each side till golden. Makes 8 or so.

Take the cooked leftovers let them cool and refrigerate. They would make a great dessert warmed up (either in a toaster oven or nuked 30 seconds) and topped with Carrot Cake or Pumpkin Spice Protein Ice Cream or for breakfast again the next day. They are even tasty cold. Shhh... I snuck one.

Highlights of the day:

* Did some experimental cooking today and they all worked out. That's always nice. For those that are wondering YES I have many kitchen disasters some end up turning out even better than what I intended to cook and some ummm... don't. They don't make the blog ;)

* Read some great quotes today by Leo F. Buscaglia thought I'd share a few of my favorites:

"To love is to risk not being loved in return. To hope is to risk pain. To try is to risk failure, but risk must be taken because the greatest hazard in life is to risk nothing."

"Worry never robs tomorrow of its sorrow, it only saps today of its joy."

"Don't brood. Get on with living and loving. You don't have forever."

"Change is the end result of all true learning."

"What we call the secret of happiness is no more a secret than our willingness to choose life."

Mix together milk, koolaid, syrup and protein. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so.

Tuesday, August 12, 2008

Last night's dinner was a vegetarian morph of two past Eggface recipes. My Grilled Veggie Lasagna and Zucchini Roll-ups (Pastaless Manicotti) I was planning on making the lasagna but forgot to take out the meat and I was too lazy to do the roll-ups so here you go...

Slice the zucchini (or squash) lengthwise, brush with olive oil and grill on the BBQ. Set aside.

Mix ricotta, cream cheese, egg, and seasonings together. Set aside.

Spoon 1/2 of the sauce into a Pyrex dish. Layer 1/2 or the zucchini. Spoon 1/2 Ricotta mixture on top. Sprinkle 1/2 Parmesan. Repeat. Top with more Parmesan and 2 slices of Mozzarella. Bake for 30 minutes at 350 degrees.

Highlights of the day:

* Ate this again today. I heart leftovers.

* Took a nice long walk despite the hideous heat. I always feel accomplished and better after I exercise... it's just getting going that is the hard part.

Sunday, August 10, 2008

Well today was absolutely AWESOME. I walked forever. I went on a huge hike (cliffs/beach), came back to the beach for a picnic lunch then Mum and I walked a few miles through town.

I am still amazed at the gift I have been given through having weight loss surgery. Just two years ago I was walking the length of the mall and had to stop to rest on a bench several times. Today I was hiking up cliffs!?!

Mix together and let sit for a few minutes in the fridge (pack on ice for a picnic.) It's a great dip for beef, fish, chicken, or veggies.

Dinner was at In & Out. A local Southern California burger joint. I rarely do "fast food" but I will treat myself to one of their Single Cheeseburgers every month or so. Regular Eggface readers know I don't do bread (or pasta or rice) so I order it "Protein Style" which is the cheeseburger wrapped in lettuce no bun with grilled onions. Soooo good.

Saturday, August 9, 2008

Yesterday was the first day of the Olympic Games in Beijing, China so in honor of that I decided to make a new "bite" (aka crustless quiche.) I took two of my favorite Chinese Food take out items and blended them together. So think Egg Foo Young meets Crab Rangoon. They were really yummy! I had them on there own but they would be a perfect side to a stir fry.

Spoon (I use a small ice cream scoop) into a greased mini muffin tin. Bake for 30 minutes. Makes 24.

Highlights of the day:

* Went to the Farmer's Market. Got some good stuff including a big bunch of Kyoto Grapes that I can't stop eating. OMG these rock! They taste exactly like Welch's Grape Juice. If you find them at your local FM grab some. Don't know if you have a local FM? Click on the link in this post to search your area.

* Going for a $2 Latte tonight after my walk. It's another Starbuck's Registered Card Benefit: If you buy a drink from Starbucks before noon, save your receipt. Go to any Starbuck's after 2pm the same day and present that receipt, you can order any iced grande drink for just $2.

Thursday, August 7, 2008

I met some friends for coffee yesterday and after I left them I strolled around Cost Plus World Market for awhile. I had planned on making Chicken Chop Suey for dinner but picked up a jar of Curry Paste...

Cut corners and get the grilled eggplant from a deli department olive bar or canned in Middle Eastern markets or grill eggplant on the weekend in preparation for this recipe later in the week. If it isn't BBQ weather cube eggplant, drizzle with olive oil and roast in oven at 425 degrees for 50 minutes.

Curry (even mild) has a little bit of heat. So I needed a cooling dessert after...

* The huge overgrown pine tree in my front yard has been tamed and at a cut rate price too. Thank goodness for cool guys in the neighborhood.

Of course now I have a huge pile (taller than me) of pine tree crap to get rid of... like 20 green waste barrels worth. Soooo sometime in December I will be free of them.

Shhhh.... the house next door that has been empty and for rent forever (owner lives in Hawaii) is taking part in my pine disposal project this week. Hey, I figure it was his darn overzealous sprinkler system that watered the tree and made it grow so darn big... it's the least he can do.

* I have cramps from hell. How is this a highlight of the day you ask? Well I suppose it could be worse. Though I'm not quite sure how and it would involve nails and vice grips for sure.

Mix together milk, protein. syrup, pumpkin and spice. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just blend it on super high. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the optional protein bar bites or cookies. You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour. I topped mine with some Land o Lakes Sugar Free Whipped Cream.

Highlights of the day:

* Went to the 99 cent store. I heart 99 cent stores. I love leaving with three huge bags and only spending $12 :)
* Had coffee with a few OHers. It's always nice to chit chat with others that have had the surgery (or lived the fat life) they just "get it" you know.
* Made a super yummy Chicken Curry dish for dinner tonight. I took food porn so watch for it manana.

Mix cream cheese and syrup together. Mix together milk, protein & pineapple. Add cream cheese mixture. I used this gadget to mix it up. It makes it airy and lump free (or blend on super high) Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the coconut. You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour.

About Me

I had my guts rearranged (aka Weight Loss Surgery, RNY gastric bypass surgery June 2006) This blog is basically me rambling about my world. I also post recipes that I've adapted to make weight loss surgery friendly.
I love to cook.
I have always loved to cook. It's my creative outlet. I was scared that having weight loss surgery would put an end to my days in the kitchen but happily it did not. I actually get to be even more creative by analyzing a favorite recipe and seeing where I can make changes to make a healthier version of a pre-op favorite.